Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase hplc

Midori Natsume, Naomi Osakabe, Megumi Yamagishi, Toshio Takizawa, Tetsuo Nakamura, Haruka Miyatake, Tsutomu Hatano, Takashi Yoshida

研究成果: Article査読

188 被引用数 (Scopus)

抄録

The antioxidant polyphenols in cacao liquor, a major ingredient of chocolate and cocoa, have been characterized as flavan-3-ols and proanthocyanidin oligomers. In this study, various cacao products were analyzed by normal-phase HPLC, and the profiles and quantities of the polyphenols present, grouped by molecular size (monomers-oligomers), were compared. Individual cacao polyphenols, flavan-3-ols (catechin and epicatechin), and dimeric (procyanidin B2), trimeric (procyanidin C1), and tetrameric (cinnamtannin A2) proanthocyanidins, and galactopyranosyl-ent-(-)-epicatechin (2α→7, 4α→8)-(-)-epicatechin (Gal-EC-EC), were analyzed by reversed-phase HPLC and/or HPLC/MS. The profile of monomers (catechins) and proanthocyanidin in dark chocolate was similar to that of cacao liquor, while the ratio of flavan-3-ols to the total amount of monomeric and oligomeric polyphenols in the case of pure cocoa powder was higher than that in the case of cacao liquor or chocolate.

本文言語English
ページ(範囲)2581-2587
ページ数7
ジャーナルBioscience, Biotechnology and Biochemistry
64
12
DOI
出版ステータスPublished - 2000 6月
外部発表はい

ASJC Scopus subject areas

  • バイオテクノロジー
  • 分析化学
  • 生化学
  • 応用微生物学とバイオテクノロジー
  • 分子生物学
  • 有機化学

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